Dani N P, Mahendrakar N S, Rajalakshmi D, Dhanaraj S
Central Food Technological Research Institute, Mysore-570013, India.
Meat Sci. 1982 Jun;6(4):265-73. doi: 10.1016/0309-1740(82)90037-7.
Twenty-six mature ewes of an indigenous mutton breed, slaughtered and dressed conventionally, were used for the experiment described in this paper. The effect of three different conditioning temperatures and two methods of hanging posture on texture and palatability were assessed on leg muscles. Corresponding muscles from freshly slaughtered ewes were used as a control. A significant reduction was brought about in shear force in SM and BF muscles by different treatment combinations as compared with the control. There was, however, little variation in cohesiveness between treated and untreated BF and ST muscles. Holding carcasses at 14-15°C for 24 h, followed by chilling at 4-5°C for 24 h with pelvic hanging reduced shear values to the optimal level, as validated by sensory tenderness/toughness. The sensory parameters showed a significant difference between pelvic and Achilles tendon hanging. In all treatments pelvic hanging tenderised meat to a significantly greater extent than did Achilles tendon hanging.
选用26只本地肉用品种的成年母羊，按照常规方式屠宰和去内脏后用于本文所述实验。研究了三种不同的成熟温度和两种悬挂姿势对羊腿肌肉质地和适口性的影响。将刚屠宰母羊的相应肌肉用作对照。与对照相比，不同处理组合使半膜肌（SM）和股二头肌（BF）的剪切力显著降低。然而，处理组和未处理组的股二头肌和半腱肌（ST）之间的内聚性几乎没有差异。感官嫩度/硬度验证表明，胴体在14 - 15°C下保持24小时，随后在4 - 5°C下冷藏24小时并采用盆腔悬挂，可将剪切值降至最佳水平。感官参数显示盆腔悬挂和跟腱悬挂之间存在显著差异。在所有处理中，盆腔悬挂使肉的嫩化程度明显高于跟腱悬挂。
